BASIC FORCEMEAT/MOUSSELINE RECIPE - FORAGER CHEF
Steps:
- Chop the meat, whatever type you are using, and chill it well, you can even place it in the freezer for 10 min, the colder the better.
- Place the bread in a bowl and cover with the cream. Make sure it is saturated well with the cream. (This is a great use for old, crusty stale bread that is too hard to eat, and is most likely what was used in historical forcemeats, as nothing was wasted)
- When the meat is well chilled, place it in the bowl of a food processor and add the bread soaked in cream, squeezing the cream out into a separate container.
- Begin pureeing the meat by pulsing the food processor, adding the soaked bread, garlic, pepper, nutmeg and the salt.
- When the mixture is coming together and looks like paste, turn the food processor onto the continuous cycle and start drizzling in cream until the mixture is fluffy, light in color, and you can see no chunks of meat left. You may need to scrape down the sides of the food processor to incorporate all the meat.
- Cook a small piece to test the flavor, adjust as needed, then refrigerate in an air tight container until needed.
BASIC FORCEMEAT/MOUSSELINE RECIPE - FORAGER CHEF
Steps:
- Chop the meat, whatever type you are using, and chill it well, you can even place it in the freezer for 10 min, the colder the better.
- Place the bread in a bowl and cover with the cream. Make sure it is saturated well with the cream. (This is a great use for old, crusty stale bread that is too hard to eat, and is most likely what was used in historical forcemeats, as nothing was wasted)
- When the meat is well chilled, place it in the bowl of a food processor and add the bread soaked in cream, squeezing the cream out into a separate container.
- Begin pureeing the meat by pulsing the food processor, adding the soaked bread, garlic, pepper, nutmeg and the salt.
- When the mixture is coming together and looks like paste, turn the food processor onto the continuous cycle and start drizzling in cream until the mixture is fluffy, light in color, and you can see no chunks of meat left. You may need to scrape down the sides of the food processor to incorporate all the meat.
- Cook a small piece to test the flavor, adjust as needed, then refrigerate in an air tight container until needed.
HISTORICAL RECIPES - OLD STURBRIDGE VILLAGE
(For “gourds” use small squash or pumpkin. A tamis is a sieve.) Modern Adaptation. 3 onions 4-5 pounds butternut squash ¼ lb. butter ½ loaf of stale, crusty bread 2 quarts either beef …
From osv.org
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HISTORICAL RECIPES - OLD STURBRIDGE VILLAGE
(For “gourds” use small squash or pumpkin. A tamis is a sieve.) Modern Adaptation. 3 onions 4-5 pounds butternut squash ¼ lb. butter ½ loaf of stale, crusty bread 2 quarts either beef …
From osv.org
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5 RECIPES FROM 'CHEF SECRETS: THE SCIENCE OF COOKING ...
Jan 07, 2022 · The secret to perfect mashed potatoes? Leave the skins on when you boil them; use a tamis, sieve or a food mill to mash them; add a comical amount of butter. (CBC/Chef Secrets: …
From cbc.ca
From cbc.ca
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QUENELLE - WIKIPEDIA
Quenelles de brochet are prepared many ways, but most recipes first prepare a panade, essentially a thick white sauce, then combine the panade with fish, and put the mixture through a sieve such as a tamis…
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
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POTATO RICER - WIKIPEDIA
A potato ricer (also called a ricer) is a kitchen implement used to process potatoes or other food by forcing it through a sheet of small holes, which are typically about the diameter of a grain …
From en.m.wikipedia.org
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